Smoked Salmon Crostini

In search of easy appetizer to feed a crowd? This Smoked Salmon Crostini is elegant and tasty party appetizer to serve at any gathering year round!

What You Need

Slice your baguette into 1/4 inch to 1/2 inch thick slices. If you slice bread too thin, crostini won’t be able to hold the topping. Slice them too thick, and appetizer becomes all about the bread.


Brush baguette slices with olive oil on both sides, don’t drizzle. Do so one by one or arrange on rimmed baking sheet in a single layer and brush one side, then brush another side. Sprinkle with a bit of salt.


Bake slices of bread in preheated oven at 400°F for about 10 minutes, turning once. Crostini should be very slightly golden outside but soft and tender inside.


In a medium bowl, combine cream cheese, lemon zest, lemon juice, fresh dill, salt and pepper. Stir with small spatula until smooth and fluffy.


Slice cucumber thinly but not too thin. A bit on a diagonal to cover almost entire surface of your crostini. Cut large salmon slices into smaller pieces, I cut into halves. If yours are small, leave them as is.


Spread cream cheese mixture generously on toasted baguette slices. Top with cucumber slice, then place rolled up or folded smoked salmon piece on top. Add a few capers next to salmon piece and decorate with fresh dill sprigs.



Refrigerate leftovers for up to 5 days. Enjoy cold. Do not freeze as bell peppers do not thaw well.

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